Coffee Coffeecake

Brunch Recipes | 0 comments

One of my favorites – great coffee flavor! If you like coffee, be sure to try this.

Coffee Coffeecake

Joan Donogh
Coffee flavored coffeecake with a coffee crumb topping and filling
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Brunch
Cuisine American
Servings 16



  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 2 teaspoons instant coffee powder
  • 1/2 cup butter
  • 1/2 cup finely chopped walnuts


  • 1/4 cup boiling water
  • 1 teaspoon instant coffee powder
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream



  • Mix together brown sugar, flour, cinnamon and instant coffee powder. Blend in butter until crumbly. Stir in nuts. (I prepare the topping in the food processor.) Set aside.


  • Mix boiling water and coffee powder together. Put in the refrigerator to cool while you prepare the batter.
  • In mixer bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in vanilla.
  • In a small bowl mix together the flour, baking powder, baking soda and salt.
  • Combine sour cream with cooled coffee.
  • Add flour mixture and sour cream mixture alternately to the creamed ingredients, mixing after each addition.
  • Spread half of the cake batter in a greased 9 inch tube cake pan. Sprinkle half of the topping over the batter. Spread the remaining batter, and top with the remaining topping.
  • Bake at 350 degrees F. for 55 to 60 minutes. Cool in the pan for about 10 minutes, then run a knife around the sides and remove cake from pan.



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